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Grdovich 7 months ago
Didn't think it was anything special. Had a smaller roast, and even after 8 hours, the inside parts were still a bit tough. Rather boring if not for the chimiccurri and slaw we added to the sandwich. I've done a slow roast with dry rub before, for 12 hours, and it was so much better. There are a lot of recipies out there, so I won't be making this one again.
Paula a year ago
That is 60 minutes per pound and not total cooking time.
Amy a year ago
Absolutely delicious! I had a much smaller roast than specified here and it still took many hours to reach the desired temp. I just turned the heat to 425 for the last hour and the skin and fat was delicious and crispy ... and I didn’t set off my smoke alarm!